柚皮茶生产关键技术的研究

以柚皮为主要原料,采用单因素试验评估了一价金属(Na+)、二价金属离子(Ca2+)对柚皮的影响,采用正交试验确定了柚皮茶的工艺配比。结果显示,柚皮脱苦硬化工艺参数为:5%食盐+(0.3%～0.4%)CaCl2,处理时间为2 h;柚皮茶的配比为柚皮30%,橘皮浆4%,柠檬酸0.2%,β-环状糊精0.3%,蔗糖55%～60%;杀菌公式为10 min-5 min-10 min,所得制品贮存稳定性可以达到1年以上,符合工业化生产的要求。

Key Technology of Processing for Shaddock Peels Tea

In this paper,shaddock peels as raw material,single factor experiment is used to evaluate the influences of Na+ and Ca2+,orthogonal experiment is used to determine the matching process of shaddock peels.The results show that the debitterize and solidified technologies are NaCl 5%,CaCl2 0.3% to 0.4%,the processing time 2 h,the ratio of shaddock peels are shaddock peels 30%,orange peel jam 4%,citric acid 0.2%,β-cyclodextrin 0.3%,sugar 55% to 60%,the sterilization formula is 10'-15'-10'/ 100℃.In these condition,the shaddock peels show storage stability reached more than 1 year and accorded with requirement of industrial production.